Rachel Lambert: forager, author, guide
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Wild Mint and Coconut Fridge Cake

Slice of mint and coconut fridge cake surrounded by mint flowers

I was brought up on cake and outdoor adventures. Desserts heavy with white sugar were a daily affair. On leaving home I started experimenting with alternative sweeteners and different ways to create sweet edible treats. Combining the outdoors and food excites me, and this fridge cake, infused with wild mints, transports me to a shady river where mint likes to grow. Pure bliss in the height of summer!

Mint and Coconut Fridge Cake Recipe

It was a hot summer and I was craving something refreshingly cool with a tinge of sweet. I wanted to avoid the heaviness of dairy, and although rich, this one hit the spot. It happens to be vegan and gluten-free too.

Mint is one of the wild edible plants I teach on summer foraging courses and it is also a herb I sometimes add to my wild salsa verde recipe.

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3 comments on “Wild Mint and Coconut Fridge Cake”

  1. My cake ended up a bit different, but it worked and tasted great.
    I used a 20 cm round tin and used a parchment cake liner, ( no washing up!)
    Everything went to plan until l realised l had put the topping on and forgot to add the desiccated coconut! I decided to sprinkle about 15 gms of the coconut over the top and pressed down lightly.
    It worked and looked quite pretty.

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